This year I received a handful of requests to publish a recipe for classic traditional gingersnap cookies that are actually crunchy.
Typically I enjoy more of a chewy cookie, but every once in a while I want that satisfying crunch of something sweet. I tweaked my Chewy Gingersnap recipe (which will be published in my upcoming cookbook!) to make them thin and crunchy.
These cookies would also make a great base for ice cream sandwiches! In fact, my best friend Ashley from Baker by Nature sent me ice cream from Salt & Straw, our favorite ice cream shoppe, as an early Christmas gift.
One of the flavors she sent was for Gingerbread Cookie Dough. I’m thinking I have to make ice cream sammies with these gingersnaps and that ice cream!!
Another idea is to use these cookies in place of graham crackers for over the top s’mores!
Of course, they’re also marvelous on their own with a glass of milk or a cup of coffee or tea.
How to Make Thin & Crispy Gingersnaps
What makes cookies crispy and crackled?
A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. That same process allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.
There’s also much more granulated sugar than brown sugar in this recipe. White sugar encourages more spread and has less moisture to make for a crisper cookie.
Lastly, a longer baking time ensures a crunchy texture all the way through the center of these cookies.
How to make flavorful gingersnaps:
First make sure your spices, especially the ground ginger, are fresh and of high quality. Second, make sure to use unsulphured molasses. Never use blackstrap molasses in baking, it’s extremely bitter. Brer Rabbit or Grandma’s in their ‘mild’ or ‘original’ flavors tend to work best.
If you want more SPICE in your gingersnaps, add a tablespoon or two of freshly grated ginger. You can also add a pinch of cayenne pepper.
How to store homemade gingersnaps:
Store the gingersnaps in an airtight container at room temperature for up to 7 days. You can also store in the freezer for up to 1 month.
How to freeze gingersnap cookie dough:
Scoop out the balls of cookie dough. Place on a baking sheet and freeze until solid. Remove to an airtight container and store in the freezer for up to 2 weeks. Bake from frozen, reducing the temperature to 325°F and adding a couple minutes onto the baking time.
More Christmas Cookie Recipes:
sticks (170 grams) unsalted butter,
at room temperature
(250 grams) granulated sugar,
(50 grams) lightly packed light brown sugar
(113 grams) unsulphured molasses
(286 grams) all-purpose flour
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Photos by Ashley McLaughlin.
PS: Exciting news!
I’m writing a cookbook all about COOKIES! It’ll be out summer 2020. Click here to get the details and pre order your copy!